By Leora Barak
2 tbsps extra virgin olive oil
1 onion, diced (may use leeks too!)
1 red bell pepper, chopped
1 cup cremini mushrooms, chopped
2 garlic cloves, minced
1 1/2 cups brown/basmati rice, dry and rinsed
4 cups water
1 1/2 tsps salt
¼ tsp black pepper
1/2 tsp ground turmeric
1/2 tsp oregano
1 cup frozen green peas
1/2 cup manzanillo olives, chopped
2 tbsps fresh cilantro, chopped
1/2 cup artichoke hearts, drained and chopped
Chili flakes (optional)
Heat olive oil in a deep pan. Add onions, peppers, mushrooms, garlic and sauté for 5 minutes.
Stir in rice, water, seasonings and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
Add green peas, manzanillo olives, cilantro and artichoke hearts. Cook additional 15 minutes, still covered.
Garnish with chili flakes, parsley and lemon wedges.
NB. – Feel free to add some chickpeas or red kidney beans, if you like, to boost the protein value.